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Grilled Corn & Creamy Avocado Wedge Salad

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Makes 4 servings 1x

Time 15 minutes

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? This is “Dinner Tonight, Dinner Tomorrow,” a monthly series that we hope you find as useful as we do.

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Ingredients

For the dressing:

  • 1 ripe avocado, halved, peeled, and pitted
  • 1 cup sour cream
  • 2 cloves garlic
  • Juice of 3 limes
  • 1 jalapeño, roasted, peeled, and deseeded (or, alternatively, 1/2 jalapeńo, raw)
  • Salt, to taste

For the salad:

  • 1 head iceberg lettuce, quartered
  • 4 ears corn, grilled or charred on a skillet and cut off the cob, half reserved for tomorrow
  • 4 eggs, hard boiled, 2 quartered, 2 reserved for tomorrow
  • Salt, to taste
  • 1 bunch radish, stems removed and thinly sliced
  • Fresh dill, for garnish
  • Aleppo pepper (optional, alternatively, chili flakes), for garnish

Instructions

  1. Prepare the dressing: In a blender or food processor, mix avocado, sour cream, garlic, lime juice, roasted jalapeño, and salt, until smooth. Taste and make any desired adjustments (add extra lime juice or salt).
  2. Use a basting brush to spread dressing around the quartered iceberg lettuce, lifting up each layer of leaves and covering as much surface area as you can. Top with grilled corn and hard boiled eggs. Nestle sliced radish in between layers of lettuce and top with fresh dill. Season with salt and, if using, aleppo or chili flakes.